Zucchini Ginger Jam Recipes

ZUCCHINI JELLY

Zucchini Jelly image

This easy and great way to use zucchini was given to me by my Grandmother many years ago and is still requested by friends and family today. Any flavor gelatin will work, but I have found apricot and strawberry to work best.

Provided by TYSGRANNY

Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes

Time 45m

Yield 192

Number Of Ingredients 5

Ingredients

6 cups peeled, seeded, and shredded zucchini
6 cups white sugar
1 (15.25 ounce) can crushed pineapple, drained
½ cup lemon juice
1 (6 ounce) package strawberry flavored Jell-O® mix

Steps:

Combine the zucchini, sugar, pineapple, and lemon juice in a large pot over medium heat. Boil mixture until the zucchini is clear; remove from heat. Add gelatin mix and stir until completely dissolved.
Ladle into hot, sterilized jars to within about 1/4 inch of the top. Seal, and process in a boiling water canner for 5 minutes.

Nutrition Facts : Calories 29.7 calories, Carbohydrate 7.6 g, Fiber 0.1 g, Protein 0.1 g, Sodium 2.6 mg, Sugar 6.7 g

ZUCCHINI, PINEAPPLE, GINGER JAM

Zucchini, Pineapple, Ginger Jam image

With all my zucchinis in the garden after make my habanaro jam I did some research and came up with this one.Try this on a grilled tuna steak, grilled chicken, toss some into a salad dressing or spread on some cream cheese.... You can peel and add yellow food coloring for eye appeal. I myself like the nutrition of the skin.

Provided by Rita1652

Categories Pineapple

Time 50m

Yield 4 pint jars

Number Of Ingredients 6

Ingredients

2 lbs seeded and cubed zucchini
1 (20 ounce) can crushed pineapple
1 -3 ounce crystallized ginger (use more if you like more kick less if you don`t!I myself like a lot!)
5 cups sugar
6 ounces of ball fruit jell or 6 ounces Certo (liquid pectin)
1 (6 ounce) box pineapple Jell-O

Steps:

Place zucchini, pineapples, and crystallized ginger in a food processor and puree.
Add to a heavy bottom pot with sugar and boil for 20 minutes. That`s a rolling boil.
Stirring all the while.
Add Certo and bring to a full rolling boil for 1 more minute add jello and stir to blend.
Fill 4-1 pint jars or 8 1/2 pint jars.I like to do the 8 jars because there would be more to give as gifts.
Process in a water bath for 10 minutes.

Nutrition Facts : Calories 1279.5, Fat 0.5, SaturatedFat 0.1, Sodium 257.2, Carbohydrate 325.1, Fiber 3.6, Sugar 317.2, Protein 7.2

ZUCCHINI GINGER JAM

Zucchini Ginger Jam image

This zucchini jam tastes just like marmalade. The recipe was given to me by my Aunt many years ago, however, I improvised and made it taste even better. For a different flavor you may wish to try using a combination of Jello's, apricot and orange, peach and orange or raspberry and orange. This jam also freezes well.

Provided by William Uncle Bill

Categories Spreads

Time 40m

Yield 4 pints

Number Of Ingredients 7

Ingredients

6 cups shredded yellow zucchini
2/3 cup water
5 teaspoons finely grated fresh gingerroot
20 fluid ounces canned crushed pineapple (include liquid)
5 cups granulated sugar
1 (3 ounce) package lemon Jell-O gelatin
1 (3 ounce) package orange gelatin

Steps:

Use zucchini that is young, about 10 inches long.
Larger zucchini may also be used.
Wash zucchini and then cut off both ends of zucchini and discard.
Cut zucchini into quarters (length wise).
Remove any soft zucchini meat and seeds from the middle and discard.
Coarsely shred zucchini and add to a cooking pot.
Add water and ginger to cooking pot; bring to boil and cook for 15 minutes, stirring occasionally.
Add crushed pineapple including liquid, sugar and rapid boil for 5 minutes.
Remove from heat.
Add lemon and orange powder; stir well to dissolve.
Fill jars with a lid and store in refrigerator.
You may also preserve this jam in glass containers and process in the regular way.

ZUCCHINI PINEAPPLE JAM

Zucchini Pineapple Jam image

Need a way to use up zucchini? Try this wonderfully flavored jam. The pineapple adds so much sweetness. -Kathy Weese, Jackson, Ohio

Provided by Taste of Home

Time 30m

Yield 8-1/2 cups.

Number Of Ingredients 5

Ingredients

6 cups seeded, shredded, peeled zucchini
6 cups sugar
1/2 cup lemon juice
1 can (20 ounces) crushed pineapple, undrained
1 package (6 ounces) strawberry gelatin

Steps:

In a large stockpot, bring the zucchini and sugar to a boil. Boil and stir constantly for 6 minutes. Add the lemon juice and pineapple; cook and stir for 8 minutes. Add gelatin; stir for 1 minute. Remove from the heat. Skim off any foam; fill jars or plastic containers. Cool before covering with lids. Refrigerate up to 3 weeks.

Nutrition Facts : Calories 84 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 6mg sodium, Carbohydrate 22g carbohydrate (21g sugars, Fiber 0 fiber), Protein 0 protein.

ZUCCHINI JAM

Zucchini Jam image

Posted in response to a recipe request. I have never tried this recipe therefore I am not sure of the result. I would think that you could change the flavor of the jell-o to suit your fancy.

Provided by Malriah

Categories Jellies

Time 35m

Yield 8 cups, aproximately

Number Of Ingredients 5

Ingredients

8 cups zucchini, peeled, seeded and pureed
1 cup lemon juice
2 (6 ounce) packages raspberry Jell-O gelatin
6 cups sugar
1 (1 3/4 ounce) package pectin

Steps:

Place zucchini and lemon juice in a large sauce pan and bring to a rolling boil over medium high heat.
Allow to boil for 15 minutes.
Add, sugar, Jello and pectin and stir until dissolved.
Continue boiling for 10 minutes, stirring occasionally.
Pour into sterilized jars and seal.

Nutrition Facts : Calories 790.2, Fat 0.2, SaturatedFat 0.1, Sodium 223.2, Carbohydrate 200.9, Fiber 2, Sugar 189.3, Protein 5

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